If you're looking for a new, unique dessert recipe, these Blueberry Cookies are for you! Each cookie is soft to the bite and packed with the juicy, sweet, slightly tart flavor of blueberries.
Why you'll love this recipe
- Fresh & Fruity: This is the perfect opportunity to use fresh blueberries from the store, and enjoy them in cookie form! I usually buy too many blueberries and am always looking for creative ways to use them up like in fresh blueberry compote, unless I freeze blueberries for later.
- Fun & Unexpected: The blueberries add a nice pop of color and flavor into a traditional dessert. These cookies are perfect for lunches, on-the-go, or dessert.
- Unique flavor: These blueberry cookies are refreshing, with the juice from the blueberries exploding in your mouth during every bite. It's a unique flavor, but one you'll want to try!
Let's be honest, cookies are perfect for every occasion!
The ingredients you'll need for this recipe is all the basics for a normal cookie, plus the star of the show, blueberries!
- blueberries - Blueberries are known for their slightly tart flavor and distinct color! All these elements are highlighted in these cookies! If you're looking for more blueberry recipes, check out these mini blueberry muffins and baked blueberry oatmeal.
- sugar - Cookies wouldn't be cookies without sugar! This is where most of the sweetness comes from.
- eggs - Eggs allow the cookies to spread while baking, while holding the cookies together in their shape.
- flour - Another basic in cookies, flour helps the overall structure and consistency of the cookie dough come together.
See recipe card for full information on ingredients and quantities.
If you don't have fresh blueberries on hand, or they aren't in season, you can use frozen blueberries instead!
If you're running short on eggs, you can substitute with apple sauce. Seems like a weird substitution, but I've done this with other types of baked goodies!
In the absence of vanilla extract, feel free to use other extracts such as almond or lemon for a different flavor profile.
How to make Blueberry Cookies
To get started, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Step #1: Cream together butter, sugar and brown sugar.
Add in eggs and mix for 30 seconds, then add vanilla and mix to combine.
In a separate mixing bowl combine flour, cornstarch, baking soda, salt and baking powder.
Step #2: Add the flour mixture to the wet ingredients and mix until just combined.
Step #3: Place blueberries in the empty dry ingredients bowl and lightly dust with flour, tossing to coat.
Step #4: Use a slotted spoon to remove the blueberries from the flour and transfer to the cookie dough.
Try not to add excess flour into the batter.
Fold in the blueberries using a rubber spatula.
Step #5: Scoop the cookie dough onto the prepared baking sheet.
Space cookies about 2-3” apart from each other, as they spread while baking.
Place the baking sheet into the preheated oven on the center rack and bake for 8 minutes.
Step #6: Once baked, remove from the oven and leave cookies on the sheet for several minutes.
Transfer onto a wire cooling rack to let cool.
Hint: Make sure that the blueberries don't have any water on them. If they are fresh and you washed them, be sure to allow time to dry.
Add lemon: Lemon and blueberry is a perfect flavor combination. If you love lemon, add some lemon zest and juice to the batter, and top with a lemon glaze!
Extra Dairy: There are lots of alternatives with adding dairy products to the cookie dough. Incorporate Greek yogurt, cream cheese or sour cream for a creamier and moist batter.
Protein Powder: Add in some protein powder to the recipe if you are looking for something that's a little more substantial and will fill you up.
You can store leftover in an air-tight container or bag for about four days!
After you've added the flour mixture to the batter, mix until just combined! Overmixing causes the gluten to overdevelop and your cookies will end up crumbly.
You can, but fresh is always my recommendation! Fresh blueberries tend to have a juicer, fresher flavor to them.
The flour helps absorb some of the blueberries liquid, so they don't all sink to the bottom of the cookie.
If you tried Blueberry Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
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Looking for other cookie recipes? Try these:
- 1 cup salted butter at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg + 1 yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour plus additional flour to roll blueberries in
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup fresh blueberries
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment combine butter, sugar and brown sugar.
- Beat together on medium speed for 2 minutes, until smooth and creamy. Stop the mixer and scrape down the sides of the bowl using a rubber spatula.
- Add in eggs and mix for 30 seconds, then add vanilla and mix to combine.
- In a separate mixing bowl combine flour, cornstarch, baking soda, salt and baking powder. Add the flour mixture to the wet ingredients and mix until just combined. Set aside
- Place blueberries in the empty dry ingredients bowl and lightly dust with flour, tossing to coat. Use a slotted spoon to remove the blueberries from the flour and transfer to the cookie dough. Try not to add excess flour into the batter. Fold in the blueberries using a rubber spatula.
- Use a cookie scoop to portion the cookie dough onto the prepared baking sheet. Leave the dough rounded and do not flatten out. Space the cookies about 2-3” apart from each other, as they will spread while baking. Place the baking sheet into the preheated oven on the center rack and bake for 8 minutes. Take the pan out and firmly tap it on the counter before placing it back into the oven to bake for another 2 minutes.
- Once baked, remove from the oven and let the cookies sit on the baking sheet for a little while to finish baking and to set up a bit. Transfer the cookies onto a wire cooling rack to let cool. Refill the baking sheet and repeat the baking process until all of the cookie dough is used.
the recipe. Storage: Cookies may be stored in an airtight container or baggie for up to 4 days. Tips:
- Once the flour mixture has been added to the batter, make sure to only mix until
just combined. Overmixing can cause the gluten to overdevelop, resulting in a
- These cookies are very soft, so if you don’t want your cookies to be on the gooey
side, bake for an extra 1-2 minutes.